Filed under “foods that I didn’t appreciate until I was an adult” is mung bean salad. It was almost always served with dinner when I was a kid. It had chopped tomato and red onion, cilantro sprigs, sprouted mung beans, and a lot of lime juice. This crunchy, bright side dish went well with rice, roti, daal, and all kinds of stewed and stir-fried vegetables.
We ate sprouted mung beans so often that the process of making them was always in progress during the week, like making yogurt or sourdough starter. A container, usually a repurposed Cool Whip tub, sat atop our fridge, germinating in perpetuity.
Now that I’m older, smarter, and can’t get the endless supply of sprouted mung beans that I used to avoid, I miss their clean, earthy, squeaky taste and texture. Being able to sprout mung beans at home feels like the perfect way to welcome spring now that the weather is warmer.
You don’t have to do much, but you do need to be patient—it takes between two and four days, so think of it as an at-home science project. When dormant beans wake up and tiny tendrils grow out of them, it’s just as satisfying as seeing spring flowers bloom or that tomato plant on the windowsill finally bear fruit.
Bean sprouts are a versatile and healthy addition to many dishes, but if you’ve never tried them before, you may be wondering – what do bean sprouts taste like? Get ready to become a bean sprout connoisseur after reading this deep dive into their unique flavor and texture.
First, let’s start with the basics. Bean sprouts are simply germinated beans, most commonly mung beans or soybeans. The sprouting process turns dry beans into tender, crunchy shoots packed with nutrients.
To sprout beans you simply soak them in water for several hours then rinse and drain them frequently as they begin to sprout. In just a few days, tiny shoots will emerge from the beans. Once the sprout is about an inch long, they are ready to eat.
Bean sprouts can be found in most grocery stores, often in the produce section. You can also easily sprout them at home with minimal equipment. Their versatility and nutrition make them a pantry staple for many.
The Texture of Raw Bean Sprouts
The first thing you’ll notice when eating a raw bean sprout is the texture. Words like crunchy, crisp, and juicy are often used to describe it.
When you bite into a raw sprout, you’ll feel a satisfying crunch from the outer shell. This comes from the seed coat of the original bean. Inside, the sprout has a juicy, succulent texture, similar to a young pea shoot. The sprout is mostly made up of water, giving it that juicy crunch.
The sprouts are quite thin, so you don’t get much to chew on. The sprouts give a nice fresh crunch to dishes without adding a lot of volume. They’re great in salads, spring rolls, and on sandwiches.
The Subtle, Nutty Flavor of Raw Sprouts
While bean sprout’s texture stands out, their flavor is quite subtle. Many describe it as sweet and nutty or earthy. The flavor is very mild, especially when eaten raw.
Don’t expect a huge bean flavor from sprouts – they don’t taste like mature beans or peas. The flavor is delicate, meant to complement other ingredients rather than overpower.
Some compare the flavor to the heart of a young cabbage or the stems of leafy greens. Their mild sweetness works well with stronger flavors like garlic, chiles, citrus, and soy sauce.
How Cooking Affects the Taste and Texture
While raw sprouts are common, cooked bean sprouts are also very popular, especially in Chinese cuisine. Stir-fries, fried rice, noodle dishes, and more benefit from the addition of bean sprouts.
Cooking significantly alters both the flavor and texture of the sprouts. Heat diminishes the signature crunch, softening the sprouts slightly. They maintain a bit of crispness but lose that fresh, juicy snap.
Cooking also brings out more flavor from the sprouts. The mild nuttiness becomes more pronounced, taking on the flavor of the cooking liquid. When combined with aromatic ingredients like garlic, onions, soy sauce, etc. the sprouts soak up those flavors.
If you want a more neutral flavor, boiled or steamed sprouts retain more of their raw flavor. For maximum flavor infusion, sautéing and stir-frying are best.
Variations Between Sprout Types
So far we’ve focused on mung bean sprouts, the most common variety. But many other seeds, grains, and beans can be sprouted. Some popular options are lentils, alfalfa, radish, broccoli, peas, and chickpeas.
Each type of sprout has its own distinct texture and flavor. Lentil sprouts have a deeper flavor profile reminiscent of mushrooms. Broccoli sprouts are milder than mature broccoli, with a fresh, green taste. Radish sprouts have a characteristic radish bite.
Even within the same variety, sprouts can vary based on factors like the plant variety and growing conditions. So taste and texture can fluctuate. But in general, sprouts will share those common traits of crunchiness and mild, nutty flavor.
Health Benefits of Bean Sprouts
Aside from their versatility in cooking, bean sprouts are highly nutritious. Sprouting increases the bioavailability and concentration of many nutrients.
Compared to the dry beans they come from, sprouts can contain higher levels of folate, vitamin C, vitamin K, and more. They also contain antioxidants and compounds linked to reduced cancer risk.
Their crunchy texture also makes them a great source of fiber. Plus, they provide an array of vitamins, minerals, and phytonutrients. Eating them is an easy way to add nutrition to your diet.
Tips for Preparing Bean Sprouts
Now that you know what to expect from bean sprouts, let’s go over some tips for buying and preparing them:
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Look for crisp, clean sprouts without signs of mushiness. Avoid any slimy or foul-smelling sprouts.
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Rinse sprouts before using to remove any hulls or debris. Pat dry afterward.
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Store sprouts in a paper towel lined container in the fridge for up to a week.
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Raw sprouts make great additions to salads, sandwiches, and spring rolls.
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To cook, stir fry for 3-5 minutes or simmer in soup for 5 minutes until tender but still crunchy.
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Saute with aromatics like garlic, ginger, and onion to impart flavor.
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Add at the end of cooking as extended heat diminishes their texture.
Bean Sprout Recipes to Try
Now that you know what to expect when cooking with bean sprouts, here are some tasty recipes to try:
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Classic pad thai with bean sprouts, rice noodles, shrimp, peanuts, and tangy tamarind sauce
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Beef and broccoli stir fry with beef, broccoli, onions, garlic, and bean sprouts
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refreshing summer rolls with shrimp, sprouts, rice noodles, basil, and peanut dipping sauce
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Chicken salad with shredded chicken, bean sprouts, celery, grapes, and lemon vinaigrette
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Soba noodle salad with buckwheat soba noodles, sprouts, cucumber, carrots, cilantro, and ginger dressing
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Egg drop soup with whisked eggs, chicken broth, green onions, and sprouts
With their crisp texture and versatility, bean sprouts are a great basic ingredient to always have on hand. Whether eaten raw or cooked, their mild nutty flavor pairs well with countless meals. Try them in your next Asian-inspired stir-fry, noodle dish, sandwich, or anything else that could use a fresh, crunchy twist. Happy sprout eating!
How to sprout mung beans
Thoroughly rinse ½ cup whole mung beans—this is a great time to pick out small stones or debris that may float to the surface. Add to a large glass container (Pyrex works great here) and fill with enough water to cover the beans by about an inch. Let them soak for 12 hours, but if you don’t get to it until the next day, that’s fine too. Important: Keep your container open to the air to prevent any funky fermentation, especially if you live in a warmer climate. A dish towel or cheesecloth draped over the top works fine if you’re concerned about keeping out dust or deterring curious pests, as long as it has some airflow going.
Rinse and thoroughly drain your soaked beans, then place them back into the glass container. Partially cover the top with the lid and place in a shaded corner of your counter. Now all that’s left to do is wait. Mung beans that have sprouted will be ready to eat in 12 to 3 days, depending on how hot and humid your home is. Once they’ve sprouted—with little white roots about a centimeter in length—they’re ready to devour. If you don’t want to eat it right away, put the lid on the jar and put it in the fridge for 3–5 days.
Eat Beans Sprout And this Will Happen to You – 7 Amazing Benefits
FAQ
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